Tuesday, June 30, 2009

Vegetarian Spaghetti Pie


The weather has turned decidedly cooler, which has made me feel like cooking something much more substantial than the salads I've been eating of late. This spaghetti pie fits the bill, it's very filling. If you use jarred spaghetti sauce it is an easy, quick meal. If you make sauce fresh for this, it will take longer, but be oh so worth it. Or, if you want the best of both worlds like me, you could use home canned spaghetti sauce. This goes well with fresh steamed green beans and a large green salad. It makes 6 servings.
Vegetarian Spaghetti Pie
Preheat oven to 350.
Cook and drain
8 oz. wholegrain spaghetti
combine with:
2 eggs
1/3 c. parmesian cheese
1 T. butter
press into a 9" pie plate. Mix:
8 oz. light ricotta cheese
8 oz. lowfat cottage cheese
Spread over spaghetti crust. Over this pour:
1 1/2 c. spaghetti sauce
Sprinkle a handful of shredded mozzarella over this. Cover and bake 30 min.

3 comments:

Brigid June 30, 2009 at 11:21 AM  

Yum! We're scorching hot here, but I'll have to try that when the weather cools down (like in October).

The Queen Mommy June 30, 2009 at 3:22 PM  

Oh this looks tasty and my family would sooooo eat this! Another (easy) version of spaghetti!

Debbie
http://familyfoodies.com

(PS - I just sent you an email from thequeenmommy2 at yahoo dot com - so keep an eye out for it!)

Anonymous,  April 11, 2012 at 6:34 PM  

Yum!! My kids love this and I enjoy another alternative to spaghetti or lasagna. I'm really glad I stumbled upon this recipe.

Post a Comment

Contributors

A quick note

All photos, and writing on this blog are copyright protected. If you use any of my material for noncommercial use, you must give credit to meatlessmama and link to this blog. No use for commercial purposes without my permission.

Please comment on my blog, I enjoy hearing from you.


  © Blogger templates The Professional Template by Ourblogtemplates.com 2008

Back to TOP